Pot Roast

Ingredients

• 2½ lb chuck roast
• 4 carrots
• 1½ lb potatoes
• 2 celery stalks
• 1 onion
• 4 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 4 garlic cloves
• 1 tsp dried thyme
• 1 bay leaf
• 2 tbsp all-purpose flour (optional)
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Steps

1. Pat the chuck roast dry and season generously with salt and pepper.
2. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the roast on all sides until browned, about 3-4 minutes per side. Remove roast and set aside.
3. Add chopped onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic, tomato paste, and dried thyme, cooking for another minute.
4. Deglaze the pot with beef broth, scraping up any browned bits. Stir in Worcestershire sauce and bay leaf.
5. Return the seared roast to the pot. Bring the liquid to a simmer, then cover and transfer to a preheated oven at 325°F (160°C) or a slow cooker on low.
6. Cook for 3-4 hours in the oven or 6-8 hours in a slow cooker, or until the beef is fork-tender.
7. Add chopped potatoes during the last hour of cooking.
8. Remove bay leaf before serving. If desired, thicken the gravy by whisking 2 tablespoons of flour into a small amount of the hot broth, then stir back into the pot and simmer until thickened.